This is a family staple. I cannot say that I came up with it myself. It is one that my mom made when I was a child, and now I make it for my children. It changes a little every time I make it, but it has a few key ingredients.
8 Whole wheat tortillas torn into pieces
1 can Cream of Chicken Soup - preferably low fat or Healthy Request
1/2 container Sour Cream - I use fat free
1 can of diced green chilies
2 cups Chicken - cooked and diced
2 cups Shredded Cheese1 can Black Beans (optional)
Start by tearing the tortillas into pieces. If you do not have any leftover chicken (or turkey) cook 2-3 chicken breasts, dice them and set aside. Mix together the Cream of Chicken, Sour Cream, and green chilies. In this picture I did not have green chilies so I used some green salsa. Like I said, it changes a little every time depending on what I have in my pantry.
Spray the bottom of a casserole dish with non stick spray, and spread enough of the soup mixture on the bottom to just cover it. Cover the bottom of the pan with a layer of tortillas. Just overlapping the edges by a little bit. Layer half the chicken and black beans on top of the tortillas. Place 1/3 of the soup mixture on top of the chicken and beans. It does not need to be spread out evenly, just little dollops here and there will be fine.
Sprinkle with 1/3 the shredded cheese. I do not eat cheese, but my family loves it so I only cover half the pan with cheese. Repeat the layer process one more time, and on the last layer time, only cover with tortillas, soup mixture and cheese.
Finally cover with foil and cook at 425 for 25 mins (or until heated through and cheese is melted and bubbling around the edges)
This recipe also freezes very well. When I freeze it I do not add the final layer of cheese. I let it defrost in my fridge if I have the time. If I have not thought ahead (which is most of the time) I just put it in the oven at a lower temp for a longer period of time. 300 - 325 for 1 1/2 hours. I usually uncover it in the last 30 mins and sprinkle with cheese.
This recipe also freezes very well. When I freeze it I do not add the final layer of cheese. I let it defrost in my fridge if I have the time. If I have not thought ahead (which is most of the time) I just put it in the oven at a lower temp for a longer period of time. 300 - 325 for 1 1/2 hours. I usually uncover it in the last 30 mins and sprinkle with cheese.
No comments:
Post a Comment